📝 About This Recipe
A masterpiece of French-Vietnamese fusion, this iconic sandwich balances savory grilled pork, creamy pâté, and crisp pickled vegetables within a shatteringly crisp baguette. Born on the vibrant streets of Saigon, it offers a symphony of textures and a perfect harmony of sweet, salty, sour, and spicy notes. This recipe brings the authentic soul of Vietnamese street food right into your kitchen for an unforgettable lunch experience.
🥗 Ingredients
The Protein (Lemongrass Pork)
- 1 lb Pork shoulder (very thinly sliced against the grain)
- 2 tablespoons Lemongrass (finely minced, white parts only)
- 3 cloves Garlic (minced)
- 2 tablespoons Fish sauce (high quality)
- 1.5 tablespoons Brown sugar (packed)
Do Chua (Pickled Vegetables)
- 1/2 lb Daikon radish (peeled and cut into matchsticks)
- 1/2 lb Carrots (peeled and cut into matchsticks)
- 1/2 cup Rice vinegar
- 1/2 cup Water (lukewarm)
- 1/4 cup Sugar
The Bread and Spreads
- 4 pieces Vietnamese Baguettes (or 2 long French baguettes cut in half)
- 1/2 cup Mayonnaise (Kewpie brand preferred)
- 4 tablespoons Liver Pâté (pork or chicken liver)
- 1 teaspoon Maggi Seasoning (or light soy sauce)
Fresh Garnishes
- 1 large Cucumber (cut into long, thin spears)
- 1 bunch Cilantro (stems removed)
- 2 pieces Bird's eye chili (thinly sliced)
👨🍳 Instructions
-
1
In a medium bowl, whisk together the lemongrass, minced garlic, fish sauce, brown sugar, and a pinch of black pepper. Add the sliced pork shoulder, tossing well to coat. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
-
2
Prepare the 'Do Chua' pickles: In a jar, combine the rice vinegar, lukewarm water, and sugar. Stir until the sugar is completely dissolved.
-
3
Place the daikon and carrot matchsticks into the vinegar mixture. Submerge them fully and let sit for at least 20 minutes while you prepare the rest of the ingredients.
-
4
Heat a large skillet or grill pan over medium-high heat with a tablespoon of oil. Once shimmering, add the pork in a single layer (work in batches if necessary).
-
5
Sear the pork for 2-3 minutes per side until deeply caramelized and slightly charred at the edges. Remove from heat and set aside.
-
6
Preheat your oven to 350°F (175°C). Place the baguettes directly on the oven rack for 3-5 minutes until the crust is crisp but the inside remains soft.
-
7
Slice the baguettes lengthwise, ensuring you don't cut all the way through, creating a hinge.
-
8
Generously spread a layer of mayonnaise on one side of the bread and a layer of pâté on the other side.
-
9
Drizzle a few drops of Maggi seasoning over the spreads to add that essential umami depth.
-
10
Layer the grilled pork onto the bottom half of the baguette.
-
11
Add 2-3 cucumber spears and a generous handful of the drained pickled carrots and daikon.
-
12
Top with fresh cilantro sprigs and sliced chilies if you like heat. Close the sandwich, press down slightly, and serve immediately.
💡 Chef's Tips
For the best crust, look for baguettes that feel light and airy; a heavy, dense loaf will be too chewy for an authentic Banh Mi. To make slicing the pork easier, freeze it for 20-30 minutes before cutting to ensure paper-thin slices. Don't skip the Maggi seasoning—it provides a specific savory profile that soy sauce can't quite replicate. If you can't find daikon, you can substitute with extra carrots or even thinly sliced radishes for a similar crunch. Always drain your pickled vegetables well before adding them to the sandwich to prevent the bread from getting soggy.
🍽️ Serving Suggestions
Serve with a glass of Vietnamese Iced Coffee (Ca Phe Sua Da) for the ultimate pairing. A side of crispy shrimp chips (prawn crackers) adds a lovely extra crunch. Pair with a light, citrusy cabbage slaw for a refreshing side dish. Enjoy with a cold Lager or a Jasmine iced tea to balance the spicy chilies. For a picnic, wrap the sandwiches tightly in parchment paper to keep the ingredients compressed and flavorful.